Russians just love their traditional cabbage soup. It is made using big chunk of beef and sauerkraut. Another secret is to cook this soup over very low heat for a long time as if simmering. This method’s been in use since earlier centuries when the food was cooked in “Russian stove”. The color of Russian cabbage soup should be amber and translucent. Hot, rich and flavorful cabbage soup was common part of the diet in the past. A bowl of fresh cabbage soup helped to stay healthy in cold climate conditions. No wonder it is still popular as hot nourishing soups are very healthy for digestion and metabolism. This recipe features Russian sauerkraut. To make this sauerkraut version you’ll need to combine chopped cabbage and carrot, a handful of dill seeds, a couple of bay leaves and whole black peppers. Let stand to sour under pressure for three days in a warm place. Then store in a cold place and use for cabbage soup, salads, and pies.